Source:
Stop and Smell the Rosemary
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Tomato Chutney
Make the best meal even better. |
Rating:
Rate This Recipe |
Serves:
varies
Prep Time:
20 minutes
Cook Time:
2 to 2 1/2 hours
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1 inch piece fresh ginger
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8 to 10 cloves garlic
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1 teaspoon cumin seeds
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1 3/4 cups apple cider vinegar
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3 cans(14 ounces each) tomatoes, drained and cut into chunks
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6 jalapeno peppers, seeded and slivered
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1 1/2 cups sugar
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2 tablespoons raisins
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1 tablespoon slivered almonds
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10 peppercorns
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2 cinnamon sticks, 3 to 4 inches long cut into smaller sections
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1/2 teaspoon Hungarian paprika
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8 whole cloves
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1/4 teaspoon salt
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Process ginger, garlic, and cumin seeds in a food processor. Process until blended, adding a little vinegar if necessary. Set aside. Combine vinegar, tomatoes, and jalapenos in a large saucepan. Stir until blended. Add sugar, raisins, almonds, peppercorns, cinnamon sticks, paprika, cloves, salt, and garlic mixture. Stir until completely blended. Cook on low heat, stirring frequently, until mixture thickens, approximatley 2 to 2 1/2 hours. Cool.
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